wet ingredients

I’ve never had anything that was quite like this recipe but when I saw it I thought it sounded kind of good so had to take a look. Then when I saw the picture I knew it was something I should share with my readers. I don’t know about you but this looks so good I can hardly wait till I can make one for that special treat. Well maybe I won’t wait till then and make it as soon as I get the ingredients.

Slowly add the dry ingredients to the wet ingredients, mixing on low-medium speed until fully combined. The batter will be thick, so switch to stirring it all together with a spoon if your mixer is having a hard time.

Divide the batter evenly among all 7 cake pans, using roughly 3/4 cup of batter for each pan.

Use your hands to spread out the batter so that it’s evenly distributed.

Bake the cakes for 6-8 minutes each, or until a golden crust begins to form. Remove the cakes from the oven the second they start to look done. When in doubt, take them out and test with a toothpick. If the toothpick can be inserted and removed cleanly, it’s done. The cakes will be a little stiff. This is okay and, although it might seem odd, this is what we’re going for.

Allow each cake to cool completely. Use a spoon to loosen the edges from the pan and then turn the pan over to remove the cake. If the cake breaks, don’t worry. You’re going to cover it all up anyway, so just piece it back together during the layering stage.

While the cakes are cooling, make the apple filling.

Apple filling directions:

Place the dried applies in a food processor and chop them into bits. You can also use a knife for this step, coarsely chopping the apples into bite-size pieces.

Pour the water into a large saucepan and bring to a boil.

As soon as the water begins to boil, add the apples and reduce the heat to medium.

Cook uncovered for 20-30 minutes, stirring frequently, until the water has been absorbed.

Add in the brown sugar, nutmeg, cinnamon, cloves and sea salt.

Continue to cook for 15 minutes, stirring frequently.

To assemble the cake:

Place one cake layer on a cake board, pan, cake stand, etc and spread 3/4 of the hot apple filling over the cake.

Place another cake layer on top, and continue until all of the cakes have been used.

Spread the remaining apple filling on top of the cake.

Cover and wrap the cake with plastic wrap, or use a cover if you have one, and let the cake sit for 24 hours.

When you’re ready to serve the cake, make the frosting by mixing together the vegan cream cheese, vegan butter, vanilla extract, molasses and confectioners’ sugar until fully combined.
Pour the frosting over top of the cake, allowing it to drip down the sides. Serve immediately.

I saw this recipe and I knew right away I needed to share it will my readers. And when they said you could even have it for breakfast well that really took the cake. I don’t think I’ve ever heard of a bread cake but then if they can have pake’s on Drop Dead Diva (it’s a cross between a pie and cake) then why not have a bread cake. And from looking at the pictures it look really good. I can’t wait to try it.

Preheat the oven to 375 degrees Fahrenheit. Coat the bottom and sides of baking dish with 1/2 tablespoon of butter. Sprinkle brown sugar on top, evenly across the area of the dish. Skin a pineapple and cut along its width as thin as possible, making 4-6 discs. Place pineapple on the bottom of the baking dish.

In a medium bowl sift together the flour, baking powder and salt. Using your hands, cut the vegan butter (I like to use Earth Balance) into the dry mixture, using your fingers to create a meal-like texture.

In a separate bowl, whisk together the wet ingredients, except for the almond milk. Add the wet ingredients to the dry ingredients and mix until pasty. Add the almond milk a little at a time until the mixture reaches a thick, but easily spreadable texture.

Carefully spread batter over the pineapple slices in the glass baking dish.

Bake in the oven for approximately 35 minutes or until a toothpick comes out clean.

After you remove the cake from the oven, loosen the edges with a knife and let cool down. When cool enough to handle with your bare hands, use a cutting board to help flip the dish over so that the pineapples are exposed.

The result is a light but comforting bread-like cake that has just the right touch of pineapple to keep things interesting. Cut a piece and serve warm with almond milk for dipping or enjoy aside a morning coffee.

Seems like there are a lot of vegan cupcakes and why not when they are easy to make and also they are vegan. Now I’ll admit that some things that are made vegan aren’t as good as the same thing made with milk and eggs but it seems like cupcakes are not one of those as they taste just as good to me. I know you have you favorite vegan cupcake recipe why not share it with our readers?

In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a medium bowl, mix together yogurt, soymilk, applesauce, oil, sugar, and vanilla. Sift dry into wet ingredients, and mix until just combined.

Fill cupcake liners evenly. Bake 22 to 24 minutes, until toothpick inserted through the center of one comes out clean. Transfer to a cooling rack to cool completely before decorating.

Prepare icing while the cupcakes are cooling, and assemble just before serving.

TO MAKE THE ICING:

Whisk together confectioner’s sugar with a small amount of soy milk at a time, until desired consistency is reached.

TO ASSEMBLE:

Spread top of cupcake with a thin layer of spreadable fruit preserves (approximately 2 teaspoons). Dab small circle of icing on top of jam. Decorate with fresh raspberries. Carefully drizzle tops of berries with more icing, and serve immediately.

I can remember back in my younger days there were times my dad would cook up a big pot of navy beans and then have a big pan of cornbread to go along with it. Well most times I would bread up the cornbread into the beans kind of like you would do with crackers and soup. That was oh so good and it was very filling. Just the other night my wife fixed some soup and cornbread and of course I had to crumble it up and put it in the soup. Sure did bring back some memories.

I ran across this recipe and knew that I just had to share this with my readers. I mean like who wouldn’t want to try carrot cake pancakes? I mean it sounds quite interesting and the author says they are quite good. Guess will just have to make a batch and find out for myself.